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Breaded Cilantro Shrimp/Prawn

I marinated the shrimp in a cilantro and chili paste, rolled it in bread crumbs and pan roasted them in very little oil. It made the most simple and scrumptious appetizer for our guests, may I mention it got over in no time!

What I used: Serves 6-8 as an appetizer

2 lb cooked shrimp with tail on

1 cup plain or seasoned bread crumbs

Marinade:

½ cup fresh cilantro

8-10 green hot chilies (lesser if you like)

½ tsp white pepper powder

½ tsp cumin powder

A pinch of turmeric

1 tsp ginger garlic paste

4 tsp lemon juice

3-4 tsp olive oil

Salt to taste

Grind all the marinating ingredients into a thick paste, coat the shrimp generously and refrigerate for 30 minutes.

Set a large fry pan on medium heat. Coat the shrimp in a plate of breadcrumbs. Add olive oil on the pan, or spray oil on the pan. Place all the breaded shrimp and let them roast to a golden brown, flip it over and do the same. Serve it hot on a bed of lettuce and some ranch sauce. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…